Name: Baked Black Bean Tacos for One
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: ½ tbsp olive oil (plus 1–2 tsp more for baking sheet); ¼ cup chopped onions; ½ tsp cumin; ½ tsp smoked paprika; ¼ tsp garlic powder; ¼ tsp salt; ⅛ tsp chili powder; ½ tbsp tomato paste; ¾ cup canned black beans (rinsed and drained); ¼ cup low-sodium vegetable broth; ½ small lime; 3 corn tortillas (6-inch); ¾ cup shredded cheddar (2 oz)

Directions

Heat the oven to 425°F.
In a 10-inch skillet, heat the ½ tablespoon of oil over medium heat and cook the onions for 2 minutes. Stir in the cumin, smoked paprika, garlic powder, salt, chili powder, and tomato paste and cook for 1 to 2 minutes.
Add the black beans and cook for about 1 minute. Pour in the broth and turn the heat to medium-high. Cook for 1 to 2 minutes, mashing a few of the beans, until most of the liquid is gone. Squeeze in the lime juice and take the pan off the heat.
Wrap the tortillas in a damp paper towel and microwave for 15 seconds.
Brush a rimmed baking sheet with the extra oil and turn the tortillas over in it so both sides are lightly coated.
Spread the bean filling on one half of each tortilla, top with cheddar, and fold in half. Turn them so the cheese side is down.
Bake for 5 to 7 minutes, flip, and bake 5 to 7 minutes more. Let them cool for 3 to 4 minutes so they crisp up before serving.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 3 tacos. Brands and portions vary, so use it only as an approximation.

Baked Black Bean Tacos for One